Butternut Squash Chili with Black Beans and Chipotle Almonds

Black Bean and Butternut Squash Chili with Chipotle Almonds.jpg

Servings: ## |Prep Time: ## min | Difficulty: Easy / Medium / Hard

Chipotle almonds give this chili a bit of spice and a tasty Southwest flair.


  • 3 cups peeled cubed butternut squash (1-inch cubes)
  • 4 tsp olive oil
  • 1/4 tsp each salt and pepper


  • 1 tbsp olive oil
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 1 red pepper, chopped
  • 1 large carrot, chopped
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 tbsp chili powder
  • 2 tsp finely chopped fresh thyme
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • 2 tbsp tomato paste
  • 1 can (28 oz/796 mL) diced tomatoes
  • 1 cup vegetable stock
  • 1 tbsp Worcestershire sauce
  • 2 cans (19 oz/540 mL) black beans, drained and rinsed
  • 1 cup Santé Chipotle Almonds, chopped
  • Lime wedges

Cilantro-Lime Yogurt:

  • 1 cup plain 2% Greek yogurt
  • 2 tbsp finely chopped fresh cilantro
  • 1 tsp finely grated lime zest
  • 1 tbsp lime juice
  • 1/4 tsp each salt and pepper
  • 1/4 tsp ground cumin


Preheat oven to 400°F. Line baking sheet with parchment paper. Toss squash with oil, salt and pepper; arrange in single layer on prepared pan. Bake, turning once, for about 25 minutes or until golden and tender. Reserve 1 cup of roasted squash; purée remaining squash in food processor until smooth.

Chili: In Dutch oven or large saucepan, heat oil over medium heat; cook celery, garlic, onion, red pepper, carrot, jalapeno, chili powder, thyme, cumin, salt and pepper, stirring, for 8 to 10 minutes or until vegetables are softened.

Stir in tomato paste; cook for 1 minute. Add tomatoes, squash purée, stock and Worcestershire sauce; bring to boil. Stir in black beans; simmer, stirring occasionally, for 1 hour or until chili is thick and flavorful. Stir in reserved squash; cook for 3 to 5 minutes or until heated through.

Cilantro-Lime Yogurt: Meanwhile, stir together yogurt, cilantro, lime zest, lime juice, salt, pepper and cumin.

Stir half of the chopped nuts into chili. Serve with lime and Cilantro-Lime Yogurt. Garnish with remaining nuts.

Navot Tidhar